Description
Eclair Cake is a no-bake dessert that layers graham crackers, creamy vanilla pudding, whipped topping, and chocolate frosting to create a decadent treat reminiscent of a classic chocolate eclair.
Ingredients
1 (14.4-ounce) box graham crackers
2 (3.4-ounce) boxes instant vanilla pudding mix
3 cups cold milk
1 (8-ounce) tub whipped topping (like Cool Whip), thawed
1 (16-ounce) can chocolate frosting
Instructions
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened.
- Gently fold in the thawed whipped topping until fully combined and fluffy.
- Place a single layer of graham crackers on the bottom of a 9×13-inch dish.
- Spread half of the pudding mixture over the graham crackers, smoothing it to the edges.
- Add another layer of graham crackers, then spread the remaining pudding mixture over them.
- Finish with a final layer of graham crackers on top.
- Remove foil from the chocolate frosting and microwave it for about 15 seconds to soften slightly. Stir and spread it evenly over the top layer of graham crackers.
- Cover the dish and refrigerate for at least 6 hours, or overnight, to allow the crackers to soften and flavors to meld.
- Slice and serve the cake chilled.
Notes
Chill the cake overnight for the best texture and flavor.
Swap vanilla pudding for French vanilla, banana, or cheesecake flavors for variety.
Add fresh fruit like strawberries or bananas between layers for a fruity twist.
Chocolate graham crackers can enhance the chocolate flavor throughout.
Homemade whipped cream can be used in place of Cool Whip, but ensure it's whipped stiff.
Store leftovers in the fridge for up to 4 days; not suitable for freezing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
